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Pâté Chinois (Shepherd’s Pie)
(109)
Rate this recipe
Preparation
20 min
Cooking
1 h
Servings
4
Freezes
Yes
Nut-free
Gluten-free
Egg-free
Categories
Ingredients
4 cups (680 g) russet or Yukon Gold potatoes, peeled and cubed
1/4 cup (55 g) butter, approximately
1/2 cup (125 ml) milk, approximately
1 onion, finely chopped
1 lb (450 g) lean or semi-lean ground beef
1 can (19 oz/540 ml) creamed corn
Paprika, to taste
Dried parsley, to taste
Preparation
In a large pot of salted water, cook the potatoes until very tender. Drain.
With a masher, coarsely crush the potatoes with at least 2 tbsp of the butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
With the rack in the middle position, preheat the oven to 375°F (190°C).
In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.
Lightly press the meat into the bottom of an 8-inch (20 cm) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
Bake for 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.
Note from Ricardo
This recipe doubles easily.
Personal Note